Blending

Many like to post about a first successful ferment (or first all grain mash), or first still built/bought or first good run of the still. Tell us about all of these great times here.
Pics are VERY welcome, we drool over pretty copper 8)

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jonnys_spirit
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Blending

Post by jonnys_spirit »

Hi, I am gooing to gain some insight into blending at different stages and how it affects the product in the bottle. Ie: blending grains in your mashbill and proceding compared to blending low wines, feints, or hearts from different single malt runs.

In other words if I make straight corn liquor, and single malts of barley, wheat, rye, oats, etc - then blend the distillate to make my bourbon or whatever it is going into the bottle @ 80pF'ish.

How different are these methods ? Is blending distillate reasonable? What about blending low wines and backset from different runs?

I love this hobbynand the possibilities for unique spirits are practically limitless.

Thanks!
-j
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i prefer my mash shaken, not stirred
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Bushman
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Re: Blending

Post by Bushman »

If I am not wrong we have several members that have used that method. Nothing wrong with the method and doing your own tests is one of the better ways of learning.
Antler24
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Re: Blending

Post by Antler24 »

Bushman wrote:If I am not wrong we have several members that have used that method. Nothing wrong with the method and doing your own tests is one of the better ways of learning.
+1. You could make them all separate and then create a half dozen different Bourbons in quart jars. Great way to experiment with a bunch of different grain bills without have to buying several batches worth of malts.
Swedish Pride wrote:
get a brix reading on said ball bearings and then you can find out how much fermentables are in there
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bilgriss
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Re: Blending

Post by bilgriss »

A lot of Canadian whiskeys are blended after distillation, or aging even.
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